Bob Terwilliger wrote:
> Jean B. wrote:
>
>> For some reason, your mention of poppyseeds reminded me of an Indian dish
>> (with no poppyseeds) that is kind-of like French toast. Now I am blanking
>> on the name of it.
>
> Something like this?
>
> http://www.grouprecipes.com/73253/in...d-pudding.html
>
> Bob
>
PS The one I consumed did not have the very top of the fried
bread submersed. I thought that gave the whole thing a very
interesting texture.

--
Jean B.

Jean B wrote:

>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>> dish (with no poppyseeds) that is kind-of like French toast. Now I am
>>> blanking on the name of it.
>>
>> Something like this?
>>
>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>
>> Bob
> PS The one I consumed did not have the very top of the fried bread
> submersed. I thought that gave the whole thing a very interesting
> texture.


The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
Thursday nights here are "Indian Night" for dinner. The cooks are from the
Indian subcontinent (mostly India and Bangladesh), so they take extra care
to show what they can do. The version they serve also has the crisp top.

Bob

Bob Terwilliger wrote:
> Jean B wrote:
>
>>>> For some reason, your mention of poppyseeds reminded me of an Indian
>>>> dish (with no poppyseeds) that is kind-of like French toast. Now I am
>>>> blanking on the name of it.
>>> Something like this?
>>>
>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>
>>> Bob
>> PS The one I consumed did not have the very top of the fried bread
>> submersed. I thought that gave the whole thing a very interesting
>> texture.
>
>
> The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
> Thursday nights here are "Indian Night" for dinner. The cooks are from the
> Indian subcontinent (mostly India and Bangladesh), so they take extra care
> to show what they can do. The version they serve also has the crisp top.
>
> Bob
>
Ah. Have you tried it or just seen it? If the former, what do
you think? I found it rather intriguing and quite worthy of
experimentation. I printed the recipe you posted and am now
looking at others for comparison. Most recipes call for the bread
to be soaked.

--
Jean B.

Jean B. wrote:

>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>
>>> PS The one I consumed did not have the very top of the fried bread
>>> submersed. I thought that gave the whole thing a very interesting
>>> texture.
>>
>> The funny thing is that I've seen that dish *here* at the chow hall in
>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>> extra care to show what they can do. The version they serve also has the
>> crisp top.
>>
> Ah. Have you tried it or just seen it? If the former, what do you think?
> I found it rather intriguing and quite worthy of experimentation. I
> printed the recipe you posted and am now looking at others for comparison.
> Most recipes call for the bread to be soaked.

Yes, I tried it. It's not much like what you'd think of as bread pudding or
French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
is, but IMO not as delectable as the other two things I mentioned.

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>>
>>>> PS The one I consumed did not have the very top of the fried bread
>>>> submersed. I thought that gave the whole thing a very interesting
>>>> texture.
>>> The funny thing is that I've seen that dish *here* at the chow hall in
>>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>>> extra care to show what they can do. The version they serve also has the
>>> crisp top.
>>>
>> Ah. Have you tried it or just seen it? If the former, what do you think?
>> I found it rather intriguing and quite worthy of experimentation. I
>> printed the recipe you posted and am now looking at others for comparison.
>> Most recipes call for the bread to be soaked.
>
> Yes, I tried it. It's not much like what you'd think of as bread pudding or
> French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
> is, but IMO not as delectable as the other two things I mentioned.
>
> Bob
>
The one I had had a nice texture. That is what I need to figure
out. Many of the recipes do, indeed, look like the bread would
end up being a soggy mess. Hmmm. How about using the same basic
flavoring to make bread pudding? One would have to compensate for
the dilution resulting from the eggs though.

>


--
Jean B.

Jean B. wrote:

> The one I had had a nice texture. That is what I need to figure out.
> Many of the recipes do, indeed, look like the bread would end up being a
> soggy mess. Hmmm. How about using the same basic flavoring to make bread
> pudding? One would have to compensate for the dilution resulting from the
> eggs though.

I think it would probably be better to leave the bread out completely, and
just add enough cornstarch to the cooked milk mixture to make it into a
pudding. If you wanted something like bread in the dessert at that point,
you could make a trifle using the pudding and a pound cake, adding whipped
cream and fruit (passion fruit purée, mango chunks, peaches, cherries,
lichees, or mandarin orange segments all seem like they'd work).

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> The one I had had a nice texture. That is what I need to figure out.
>> Many of the recipes do, indeed, look like the bread would end up being a
>> soggy mess. Hmmm. How about using the same basic flavoring to make bread
>> pudding? One would have to compensate for the dilution resulting from the
>> eggs though.
>
> I think it would probably be better to leave the bread out completely, and
> just add enough cornstarch to the cooked milk mixture to make it into a
> pudding. If you wanted something like bread in the dessert at that point,
> you could make a trifle using the pudding and a pound cake, adding whipped
> cream and fruit (passion fruit purée, mango chunks, peaches, cherries,
> lichees, or mandarin orange segments all seem like they'd work).
>
> Bob
>
That'd be something else entirely. I was thinking about this
while I was out and about and kind-of got back to the original
topic. I think this should be done more like a baked French toast
and maybe in one layer. I need to ponder this some more--and get
some cooler weather.

--
Jean B.

Sycophant wrote:

>>>>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>>>>
>>>>>> PS The one I consumed did not have the very top of the fried bread
>>>>>> submersed. I thought that gave the whole thing a very interesting
>>>>>> texture.
>>>>>
>>>>> The funny thing is that I've seen that dish *here* at the chow hall in
>>>>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks
>>>>> are from the Indian subcontinent (mostly India and Bangladesh), so
>>>>> they take extra care to show what they can do. The version they serve
>>>>> also has the crisp top.
>>>>>
>>>> Ah. Have you tried it or just seen it? If the former, what do you
>>>> think? I found it rather intriguing and quite worthy of
>>>> experimentation. I printed the recipe you posted and am now looking at
>>>> others for comparison. Most recipes call for the bread to be soaked.
>>>
>>> Yes, I tried it. It's not much like what you'd think of as bread pudding
>>> or French toast. It's soggy toast in sweet spiced milk syrup: Okay for
>>> what it is, but IMO not as delectable as the other two things I
>>> mentioned.
>>>
>> The one I had had a nice texture. That is what I need to figure
>> out. Many of the recipes do, indeed, look like the bread would
>> end up being a soggy mess. Hmmm. How about using the same basic
>> flavoring to make bread pudding? One would have to compensate for
>> the dilution resulting from the eggs though.
>
> Toast the bread first. The "batter" does not soak into it as much.

You think we're talking about French toast, don't you? LOL

Bob

"Bob Terwilliger" > ha scritto nel messaggio

>>>>>>> PS The one I consumed did not have the very top of the fried
>>>>>>> bread>>>>>>> submersed. I thought that gave the whole thing a very
>>>>>>> interesting>>>>>>> texture.
>> Toast the bread first. The "batter" does not soak into it as much.
>
> You think we're talking about French toast, don't >you? LOL

I don't make Indian bread pudding, but I do make very good bread pudding and
I always toast the bread first and I always have some sticking up out of the
custard so there are crunchy points.

I must have eaten French toast 200 times, but have never used (or wanted) a
recipe. It's the salty butter edges around the milky custard innards that I
like, so all these additions would make me like it less.

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> Bob Terwilliger wrote:
>>> Jean B. wrote:
>>>
>>>>>>> http://www.grouprecipes.com/73253/in...d-pudding.html
>>>>>>>
>>>>>> PS The one I consumed did not have the very top of the fried bread
>>>>>> submersed. I thought that gave the whole thing a very interesting
>>>>>> texture.
>>>>> The funny thing is that I've seen that dish *here* at the chow hall in
>>>>> Iraq. Thursday nights here are "Indian Night" for dinner. The cooks are
>>>>> from the Indian subcontinent (mostly India and Bangladesh), so they take
>>>>> extra care to show what they can do. The version they serve also has the
>>>>> crisp top.
>>>>>
>>>> Ah. Have you tried it or just seen it? If the former, what do you think?
>>>> I found it rather intriguing and quite worthy of experimentation. I
>>>> printed the recipe you posted and am now looking at others for comparison.
>>>> Most recipes call for the bread to be soaked.
>>> Yes, I tried it. It's not much like what you'd think of as bread pudding or
>>> French toast. It's soggy toast in sweet spiced milk syrup: Okay for what it
>>> is, but IMO not as delectable as the other two things I mentioned.
>>>
>>> Bob
>>>
>> The one I had had a nice texture. That is what I need to figure
>> out. Many of the recipes do, indeed, look like the bread would
>> end up being a soggy mess. Hmmm. How about using the same basic
>> flavoring to make bread pudding? One would have to compensate for
>> the dilution resulting from the eggs though.
>>
>
> Toast the bread first. The "batter" does not soak into it as much.

Now, if I were you, I'd deep-fat fry the bread, as some recipes do.

--
Jean B.

On Aug 31, 2:28*pm, "Bob Terwilliger" >
wrote:
> Jean B wrote:
> >>> For some reason, your mention of poppyseeds reminded me of an Indian
> >>> dish (with no poppyseeds) that is kind-of like French toast. *Now I am
> >>> blanking on the name of it.
>
> >> Something like this?
>
> >>http://www.grouprecipes.com/73253/in...d-pudding.html
>
> >> Bob
> > PS *The one I consumed did not have the very top of the fried bread
> > submersed. *I thought that gave the whole thing a very interesting
> > texture.
>
> The funny thing is that I've seen that dish *here* at the chow hall in Iraq.
> Thursday nights here are "Indian Night" for dinner. The cooks are from the
> Indian subcontinent (mostly India and Bangladesh), so they take extra care
> to show what they can do. The version they serve also has the crisp top.
>

Samy's Curry Restaurant in Singapore is located in a former Army
barracks. Delicious curries are served up in front of you on a banana
leaf. You eat with the first three fingers of your right hand.